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New Menu @ Zuan Yuan, One World Hotel

Back at one of my fave pork free Chinese restaurants in town Zuan Yuan Chinese Restaurant in One World Hotel. As much as I love pork, there are some days that there is the need for pork free Chinese food with the clients or even my mum (who neve quite liked pork since she was a lil girl).

Checking out their new items that have been added onto their menu. These are dishes either featured in their monthly promotions and/or new dishes created by the team.

I have to admit that when the Deep Fried Dried Scallop with Crispy Leaf Vegetable and Seaweed RM24 arrived, I could not make up what the dish was except for the vegetables and seaweed. It was only when I bit into the golden brown crispy bits that I realised it is my all time fave scallop. It was a hit with my lunch mates though I personally prefer my scallops pan fried or blanched.

A crunchy and flavourful dish.

Another scallop dish is one the new menu and I must say that I am smitten with it. In a glance it did look like the regular shark's fin soup which I don't eat. Double checked and its all system clear. This was a bowl of rich scallop goodness in chicken broth. Add a dash of vinegar to enhance the natural sweetness the scallops.

A must order in Zuan Yuan is their fried rice. The new menu features Fried Rice with Seafood, Garlic and Golden Dried Scallop RM30 (serves approximately 2-3 persons). This is a highly recommended dish!

Cod fish is perhaps one of the best fishes to order for any meal. Pan Fried Cod Fish with Braised Morel Mushroom and Black Fungus in Oyster Sauce with a touch of Truffle Oil RM33 is a lovely dish to go with white rice. I am actually surprised that the fish is pan fried as it wasn't the least oily.

Humble petola also known as loofah is part of the new menu. One of my fave vegetables though its hardly seen on many restaurant menu. Zuan Yuan serves up Steamed Petola Melon with Dried Shrimp, Golden Garlic and Glass Noodle RM25. A simple juicy dish and should be a hit with the older folks.

Stewed Tiger Prawn with Vermicelli and “Sha Cha” Sauce in Claypot RM46 was a vibrant looking dish. Tasted equally vibrant with an amazing burst of flavours from the sweetness of the succulent prawns and Sha Cha sauce with bits of peanut for extra flavour. I wished I could eat more but my current condition does not allow me to over indulge in seafood.

Finger licking good with a mixture of sweet, savoury and a lil hint of spiciness. Its quite a filling dish and you must eat the vermicelli at the bottom of the pot as it has absorbed all the goodness of the prawns and sha cha sauce.

I love the unique flavour of the Steamed Marinated Chicken Fillet with Preserved Olive Leaf RM30. It might not look appetizing or interesting because of its brownish colour but its certainly one very flavourful dish.

It takes quite a bit of self discipline not to ask for a bowl of white rice to eat with this dish as I had eaten a bowl ++ of the fried rice earlier on.

I may sound like a broken tape player but I just can't help praising Zuan Yuan for its duck dishes. This Smoked Duck with Jelly Fish RM28 is a lovely dish to be eaten as an appetizer. The smoked duck served with the jelly fish is a refreshing cold dish. Love the combination of flavours when its eaten together:D

A full meal must end with lovely desserts. The Crispy Red Bean Chinese Pancake with Banana RM13 is a tasty must order pancake. I must admit that I wished I could have more of this pancake!

And if the dishes all seemed overwhelming then the perfect dessert to ease the tastebuds and balance the tummy would be the Double Boiled Pear with Osmanthus and Honey RM10. It may sound sweet but its really a very refreshing dessert.

Love the interesting new dishes and flavours that have been added to Zuan Yuan's new menu. So head on over for a diverse Chinese menu!

missyblurkit

Foodie, marathoner, petrolhead, a girl and naturally curious, do join me in my adventures:P Let me take you through things that I find interesting and hold close to my heart including cooking, animals, traveling and the list is still growing...